TRIPLE CHOCOLATE CHUNK COOKIES // #COOKIEWEEK 3

If there is anything that screams special occasion, it is the classic chocolate chip cookie. I knew if I was going to create five different types of cookies, this had to be one them. They are always a staple at my family gatherings and this is the best type of dough to sneak a bite out of. For reasons unknown, I have always had trouble with the traditional Toll House recipe. My cookies always turned out flat and they never had enough chocolate in them.

I took it upon myself to make this one of the most ultimate chocolate chip cookies on the internet. There are a few tricks that make these cookies perfect. A light toned metal sheet tray works best for this recipe. Darker sheet trays burn cookies easier, which makes them spread more as well. If you cannot invest in a light toned sheet tray, add about 1/4 cup more of flour and an extra 1/4 teaspoon of cornstarch. Another tip is to not use fully softened butter. Butter that is still slightly cold will melt slower in the oven which aids in the cookies not spreading. That's another reason why it is a good idea to chill the dough for a bit before portioning it out. 

If you follow these steps, I promise you will achieve cookie perfection. Make sure to give these a go and post them online using the hashtags #cookieweek #haasofrachel! I hope you are enjoying these recipes. Look out for chewy oatmeal honey cookies tomorrow!

Triple Chocolate Chunk Cookies

Yields: 12 cookies

Ingredients:

• 1 stick of semi cold butter
• 1/2 cup of brown sugar
• 1 egg
• 1 teaspoon of vanilla bean paste
• 1 tablespoon of honey
• I/4 teaspoon of cinnamon
• 1/8 teaspoon of nutmeg
• 1 & 1/4 cup of all purpose flour
• 1/2 teaspoon of cornstarch
• 1/8 teaspoon of sea salt
• 1/2 teaspoon of baking soda
• 1/2 cup of dark chocolate chips
• 1/2 cup of semisweet chocolate chips
• 1/4 cup of white chocolate chunks

Steps:

1. Preheat your oven to 350'F. In a medium bowl, whisk together the cinnamon, nutmeg, flour, cornstarch, sea salt, & baking soda. Set the dry mix aside.
2. In a separate large bowl, cream the butter and sugar together for 4 minutes until light and fluffy. Add in the egg, honey, and vanilla.
3. Carefully whisk in the dry ingredients just until combined to prevent tough cookies.
4. Fold in all of the chocolate until it is evenly dispersed through the dough.
5. Place the dough in the fridge for 10 minutes. During this time you can clean up and line your light metal sheet trays with parchment paper.
6. Pull the dough out of the fridge and use a small ice scoop to portion out the cookies. 
7. Bake the cookies in the oven for 8 to 12 minutes until the edges are golden brown.
8. Cool the cookies and enjoy with some milk!